Red Velvet Cookies {Recipe}

Kate’s, from Kate’s Thoughts for Food,  “food for thought” one day was “I should make something red velvet…Maybe a cupcake?  Nah, it’s been done.  What about a giant cake?  Hmm, seriously, can’t I get more creative than that?  I know!  A COOKIE!  Easy to make, easy to eat.  I can spread as much of that creamy frosting on it as I want. ” I’m pretty sure that’s how it all went down – the process of a genius working hard to create something unique, portable, and out of this world YUMSVILLE. red velvet cookies
Red Velvet Cookies
Serves: 2½ dozen
  • 4 ounces Semisweet chocolate (broken up)
  • ½ cup Unsalted butter (softened)
  • 1 cup Sugar
  • 2 Eggs
  • 1¾ cups All purpose flour
  • ¼ teaspoon Salt
  • 2 tablespoons Unsweetened cocoa powder
  • 1 tablespoon Red food coloring
  • 1 teaspoon Vanilla extract
  • 1½ cups Powdered sugar
  • 2 ounces Cream cheese (softened)
  • 2 tablespoons Unsalted butter (softened)
  • 1 tablespoon Milk
  • ½ teaspoon Vanilla extract
  1. Heat oven to 325 degrees . Line two baking sheets with parchment paper.
  2. Place chocolate in microwave-safe bowl. Microwave for 1 minute , then stir until smooth. Let cool 5 min.
  3. Beat butter and sugar in a large bowl until blended. Beat in cooled chocolate. Add eggs and beat until smooth.
  4. In separate bowl, mix together cocoa, red food coloring and vanilla to make a thick, dark paste. Add to the butter mixture and mix until thoroughly combined and colored, scraping down the sides if necessary.
  5. Stir in flour and salt until a soft dough forms.
  6. Drop dough by tablespoonfuls onto prepared baking sheets. Bake for 16-18 minutes or until dry on top. Transfer to wire rack to cool.
  7. While cookies cool, combine powdered sugar, cream cheese, butter, milk and vanilla until smooth. Mixture should spread smoothly, add more 8. Spoon about 1 teaspoon frosting onto each cookie. Let stand to harden for 30 minutes.

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